I love a good slice of cornbread. Whether it’s on its own or served with a huge helping of chili, I always find myself reaching back for a second slice. When I normally make cornbread I try to focus on having either sweet cornbread, spicy cornbread, or cheesy cornbread, but I decided this time, why not combine the three and make a sweet and spicy cornbread recipe packed full of Tillamook’s Hot Habanero Jack cheddar.
It resulted in the perfect cornbread experience. Scroll down for the recipe.
Traditional cornbread gets a sweet and spicy upgrade with the addition of Tillamook’s Hot Habanero Jack Cheddar and some local honey.
- 8 Tablespoon Tillamook Unsalted Butter melted, plus more for buttering the pan
- 1 ¼ cups stone ground cornmeal
- ¾ cup all-purpose flour
- 2 Tablespoons sugar
- 2 teaspoons kosher salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup of buttermilk
- 2 large eggs
- 1/4 cup of honey
- ½ cup of half inch cubes of Tillamook Hot Habanero Cheddar Jack Cheese plus 1 cup shredded
Heat oven to 375°F. Butter a 9 inch round baking pan and set aside.
Combine the cornmeal, flour, sugar, kosher salt, baking powder and baking soda in a large bowl.
In a separate bowl, whisk together the butter, buttermilk, honey and eggs in a bowl.
Add the buttermilk mixture into the cornmeal mixture and stir until smooth. With a rubber spatula, fold in the habanero cheddar jack cubes and ½ of the shredded cheese.
Pour the batter into the prepared pan and bake for 25 minutes on the middle rack. After the first 25 minutes, sprinkle on the remaining Habanero Cheddar Jack and then continue to bake for an additional 10 minutes or until a toothpick is inserted and comes out clean.
If the top of your cornbread browns too quickly in your oven, you can add an aluminum foil “hat” on top to protect it from getting to dark. The foil will not impact the cooking time.